Indian Spiced Quinoa

by Laurel on September 26, 2013

Sunday evenings are my time to catch up on cleaning, laundry, and cooking a few healthy dishes to keep in my refrigerator for the week. I love big pots of whole grains because they store well and they’re so easy and filling when I need something fast to eat during the week. These days I’m working a full time office job and also starting a regular part time job teaching fitness classes, so I need good pre-made healthy meals waiting for me in the when I get home.

A couple of my best friends bought me a box of Indian spices for my birthday and I’ve having so much fun with it. I used a bunch of the spices in this Indian Spiced Quinoa which is a great base to add proteins, greens, or to eat on its own. I brought it for lunch a few days with pan-fried tofu and broccolini. Yum!

Indian Spiced Quinoa
(makes about 3 1/2 cups)

Indian Spiced Quinoa
1 cup quinoa
2 cups water
2 shallots
2 garlic cloves
1 tbsp. coconut oil
1 tsp. garam masala
1/2 tsp. turmeric
1/2 tsp. cardamom powder
1 whole cinnamon stick
1/2 tsp. salt
1/2 orange
1/3 cup raw cashews (chopped)
1 tsp. hot sauce

Rinse the quinoa in water, strain, and set aside.

Finely chop the shallots and garlic cloves, and toss them into a medium or large pot with the coconut oil. Heat over medium-high and cook for 5 minutes, stirring frequently, until the shallots and onions begin to soften. Sprinkle in the garam masala, turmeric, cardamom powder, and cinnamon stick. Stir and allow the flavors to blend for 1 minute.

Add the quinoa and the water to the pot with the spices. Turn heat up to high and bring to a boil. As soon as the water boils, give it a quick stir and then put a tight-fitting lid on top. Reduce heat to simmer for 15 minutes. Do not lift the lid at all during this time.

After the 15 minutes are up, remove the lid, stir and fluff with a fork. Remove the cinnamon stick. Squeeze the juice out of the orange and pour it over the quinoa. Sprinkle in the salt, hot sauce, and cashews. Stir gently with a fork and serve warm.

Save leftovers in the refrigerator for up to 4-5 days.

*Note: The pictures below show little black seeds (called Nigella seeds) that I sprinkled on top for garnish. It is not an easy seed to find at most stores, so this is just an optional addition to add some visual interest on top of the dish.

Shallots and garlic
Indian Spiced Quinoa
Spices, Shallots, and Garlic
Indian Spiced Quinoa
Indian Spiced Quinoa
Indian Spiced Quinoa
Indian Spiced Quinoa
Shanti's Spice Box

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Iris September 29, 2013 at 8:34 pm

Yum! Recently I’ve been putting tumeric on everythingggg

Patrick Ross October 13, 2013 at 3:02 pm

Wow, I can’t believe you are sharing info about the so called Quinoa “superfood” ! That’s awesome, thanks for the recipe!

Elle October 20, 2013 at 9:16 pm

I’ve actually made something quite similar to this before! However, I wasn’t as elaborate with the spices.

I used to make spiced indian/curry rice sometimes, but I had some leftover quinoa in the fridge so I thought why not try it with quinoa instead.

I found it delicious and pretty easy to make as well. It’s perfect for days where I want to go meatless because it’s so high in protein.

Do the nigella seeds have any extra flavour to them? I’ve never seen them around before.

Samiya October 31, 2013 at 12:23 pm

Yess! I have some quinoa sitting in the pantry because I bought it and just didn’t like the taste of it..but I have the indian spices and so will go and try it right now! Thanks for the tip dear!

Laurel November 9, 2013 at 6:38 pm

Thank you Samiya! Quinoa is pretty mild but if you spice it up you can make it taste like whatever you want! Let me know if you try out my recipe. Would love to hear what you think. Happy winter!

Laurel November 9, 2013 at 6:40 pm

Hi Elle,
I didn’t find the seeds to have much flavor,, but I honestly only used a light sprinkle of them to add some dimension of color when I took my pictures. I’d love to try experimenting with them more like making crackers or something. :)

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